When the temperature heats up, most people put their slow cookers away. For me, it’s just the opposite!
I love using my slow cooker to prepare meals during the hotter months because the old trusty appliance is a great way to get a meal on the table quickly and easily without heating up the entire kitchen.
My version of this Slow Cooker Beef Tips and Rice is a family favorite because it’s so easy and hearty. Dump all the ingredients in the slow cooker in the morning and come home to the delicious smells of dinner ready-to-eat.
I also love to use these slow cooker liners to make clean up super easy! Throw together a quick side or salad and add some white rice and it’s go-time!
I get questions every now and then about searing the meat before it goes into the slow cooker. The thing is, while it does add flavor, it doesn’t really do anything to “seal in the juices” as was once thought.
If you’ve got some extra time, it’s a great way to add a little flavor, but in all honesty, it’s something I rarely do – especially during the busy week. Weekday mornings don’t really offer any “extra” time for searing meat these days and we don’t see a huge difference in the taste.
It’s going to turn out delicious either way! And be sure to check out the note at the bottom of the recipe about thin gravy. It happens a lot in slow cooking and I’ve got a super easy way to thicken it back up. Y’all enjoy!
Slow Cooker Beef Tips and Rice
- 2 pounds beef stew meat
- 1 (10.75-ounce) can cream of mushroom soup
- 1 (1.61-ounce) packet brown gravy mix (see note)
- 1 beef bullion cube
- 1 cup water
- 1 small onion chopped
- Combine the ingredients in the bowl of a 4-quart slow cooker and mix to combine. Cook covered on low for 7 to 8 hours. Serve over hot white rice.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.